Sunday, June 26, 2011

Steamed Tangelo and Golden Syrup Pudding

The always lovely Chris from Mele Cotte is hosting this edition of Weekend Herb Blogging and this week as I continue to slowly get over this cold, I've found myself drawn to citrus and in particular, Tangelo!

Tangelo is the product of crossing tangerine with pomelo - the first man-made tangelo dates from 1897. The resulting fruit is easy to peel, thin skinned and full of juice. I always think the tangelo looks a bit like an old fashioned grenade due to that pronounced knob.

As it is winter here, one of our favourite comforting desserts are steamed puddings - the simplest of ones is the classic golden syrup pudding. I've given it a little tweak and incorporated both the zest and juice into the pudding. If tangelos are not in season, you could use orange or mandarines.